Rainy Sunday brunch: Fu Hai curry chicken noodles ($5 each)!
Curry chicken noodles from Fu Hai at Hong Lim: thick bee hoon in a rich coconut curry broth with fried tau pok and fishcake. $5 each.
A rainy Sunday brunch with BB at Fu Hai Curry Chicken Noodles (福海芳林), the heritage stall at Hong Lim: $5 a bowl. 🌧️😋
What was in the bowls ($5 each):
- A nest of thick bee hoon in their signature orange-red coconut curry broth, with a glossy pool of oil on top
- Slices of fried tau pok (beancurd puffs)
- Slices of fishcake
- A dollop of dark sambal chilli on the side (chicken below, out of shot)
Fu Hai has been making curry chicken noodles the same way for decades, and the broth is what sets it apart. It is thicker and more rempah-forward than the chain versions, with a deep lemak richness from generous coconut milk and slow-cooked spice paste. One spoonful and you can taste the hours that went into it.
The fried tau pok is the secret weapon: fried crisp, then left to drink up the curry until each piece turns into a soft little sponge bursting with broth. The fishcake adds a bouncy chew, and a spoon of that dark sambal stirred in brings extra heat.
Rainy weather and curry chicken noodles is textbook comfort food: the chilli warmth in your throat and the lemak coating your stomach is exactly the monsoon-day cure. Worth the trip.
Overall: 4.5 / 5. 😋👍🏼 A rich, rempah-deep Fu Hai broth with curry-soaked tau pok, the heritage version done right. Will return next rainy day.
